Diagnostic Test

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leighton369
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19564
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Diagnostic Test
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2010-05-18 23:49:29
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Final Diagnostic Test
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Diagnostic Test
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  1. In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

    A. 152°F
    B. 180°F
    C. 192°F
    D. 200°F
    B
  2. A foodhandler must be excluded from the operation for which symptom?

    A. Jaundice
    B. Coughing
    C. Cramps
    D. Sneezing
    A
  3. The risk of physical contamination can be reduced by

    A. washing hands before handling food
    B. using galvanized containers to store beverages
    C. keeping food tightly covered during pesticide applications
    D. using sheilds on fluorescent lightbulbs where food is stored
    D
  4. What is the temperature range of the temperature danger zone?

    A. 0-212°F
    B. 32-100°F
    C. 41-135°F
    D. 70-155°F
    C
  5. What is the form some bacteria take to keep from dying when they do not have enough food?

    A. Flagella
    B. Virus
    C. Spore
    D. Parasite
    C
  6. Most regulations for foodservice operations are written at what level

    A. City
    B. County
    C. State
    D. Federal
    C
  7. Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of

    A. cross-contamination
    B. time-temperature abuse
    C. physical contamination
    D. toxic-metal poisoning
    A
  8. What should be ised to dry hands after washing them?

    A. Clean shirt
    B. Clean apron
    C. Common cloth towel
    D. Single-use paper towel
    D
  9. At what internal temperature should raw meat, poultry, & seafood be stored?

    A. 41°F or lower
    B. 45°F or lower
    C. 51°F or lower
    D. 55°F or lower
    A
  10. Peanuts and soy products are dangerous for people with what condition?

    A. FAT TOM
    B. Food allergies
    C. Chemical sensitivity
    D. Poor personal hygiene
    B
  11. What type of container should be used to transport TCS food from the place of preparation to the place of service?

    A. Insulated
    B. Oversized
    C. Reflective
    D. Flexible
    A
  12. To learn a new skill, learners must be given the opportunity to

    A. Identify a training need
    B. pass an examination
    C. go to orientation
    D. practice the skill
    D
  13. What is the only jewelry that may be worn on the hands or arms while handling food?

    A. Plain-band ring
    B. Medical ID bracelet
    C. Leather-band watch
    D. Diamond ring
    A
  14. Who should apply pesticides in an operation?

    A. Manager
    B. Dishwasher
    C. Pest control operator
    D. Designated pest employee
    C
  15. A backup of raw sewage has occurred in the kitchen. What should happen next?

    A. Switch to single-use service items
    B. Close the affected area and clean it
    C. Serve only food prepared before the accident
    D. Restrict access to the kitchen to foodhandlers only
    B
  16. When using a bottom-to-top shelving order, what determines the best placement of food?

    A. Size of the food package
    B. Expiration date of the food
    C. Order in which food will be cooked
    D. Minimum internl cooking temperture of food
    D
  17. A hose connected to a running faucet that is left submerged in a bucket is an example of...

    A. air gap
    B. vacuum breaker
    C. cross-connection
    D. potable water source
    C
  18. What is the intended use for a hand antiseptic?

    A. Reduce pathogens on the skin
    B. Minimize the need to wash hands
    C. Extend the usability of gloves
    D. Remove unpleasant food odors
    A
  19. An example of TCS food is

    A. dried parsley
    B. diced cranberries
    C. chopped celery
    D. sliced cantalope
    D
  20. A customer having an allergic reaction may show which symptom?

    A. Cold sweats
    B. Wheezing
    C. Dizzy spells
    D. Dehydration
    B
  21. Raw or undercooked dishes made for high-risk populations must use eggs that have been

    A. pasteurized
    B. pooled
    C. hard-boiled
    D. shelled
    A
  22. The effectiveness of chemical sanitizers is NOT sffected by its

    A. concentration
    B. contact time
    C. color
    D. temperature
    C
  23. After forming raw ground beef into patties on the prep line, a foodhandler kept on the same gloves while slicing hamburger buns. What did the foodhandler do wrong?

    A. The foodhandler failed to wash hands and change gloves after handling the raw meat
    B. The foodhandler failed to wash hands before putting the gloves back on to slice the buns
    C. The foodhandler failed to wash and sanitize the gloves before handling the buns
    D. The foodhandler failed to rinse the gloves after handling the raw meat
    A
  24. A foodhandler who has just bused tables must do what before handling food?

    A. Remove apron
    B. Wash hands
    C. Put disposable gloves back on
    D. Wipe hands on a cloth towel
    B
  25. Where should pesticides be stored?

    A. Above workstations in the food prep area
    B. In a secure storage area away from food
    C. On the bottom shelf of the dry storage area
    D. In a bin or a box under the sink
    B
  26. Which agency enforces food safety in a foodservice operation?

    A. Centers for Disease Control & Prevention (CDC)
    B. Food & Drug Administration (FDA)
    C. State or local regulatory authority
    D. U.S. Department of Agriculture (USDA)
    C
  27. Food storage should be rotated using which method?

    A. Periodic order
    B. FDA rotational
    C. Last in, first out
    D. First in, first out
    D
  28. What can cause histamine to form in tuna?

    A. Improper curing
    B. Cross-contamination
    C. Vacuum packaging
    D. Time-temperature abuse
    D
  29. Several people became ill with Bacillus Cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what?

    A. Cross-contamination
    B. Foodborne illness
    C. Food irradiation
    D. Stationary phase
    B
  30. Why are young children at a higher ris for foodborne illness?

    A. They are more likely to spend time in a hospital
    B. Their immune systems are not yet fully developed
    C. they are more likely to suffer allergic reactions
    D. Their appetites are suppressed
    B
  31. What is the second basic rule of an integrated pest management program?

    A. Deny pests food, water, and a nesting or hiding place
    B. Prepare a chemical-application schedule
    C. Notify the EPA when pesticides will be used
    D. Tell the local regulatory authority about all infestations
    A
  32. Food in a dry storage area should NOT be

    A. touching the walls
    B. at least 6" off the floor
    C. in moisture-controlled conditions
    D. between 50°F and 70°F
    A
  33. How long should shelstock tags be ept on file?

    A. 30 days after they were received
    B. 90 days after they were received
    C. 30 days after the container has been emptied or the last shellfish was served from the container
    D. 90 days after the container has been emptied or the last shellfish was served from the container
    D
  34. You should label all ready-to-eat TCS food that is preped in-house and held longer than

    A. 12 hours
    B. 24 hours
    C. 48 hours
    D. 72 hours
    B
  35. What is the definition of sanitizing?

    A. Rinsing a surface to a clean level
    B. Using a cloth or brush on a surface until it is clean
    C. Removing the amount of soil from the surface to safe levels
    D. Reducing the nuber of pathogens on a surface to safe levels
    D
  36. When transporting food off-site, how should information such as use-by-date and time be communicated to the off-site staff?

    A. Telephone
    B. Eloectronically
    C. Labels on food
    D. Verbal instructions
    C
  37. What is the first basic rule of an IPM program?

    A. Keep a PCO out of the facility until an infestion is confirmed
    B. Avoid serving customers if an infestation is suspected
    C. Try using pesticides before calling a PCO
    D. Deny pests access to the facility
    D
  38. The three potential hazards to food are biological, physical, and

    A. acetyl
    B. chemical
    C. terminal
    D. procedural
    B
  39. People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never

    A. become ill themselves
    B. contaminate food
    C. contaminate surfaces
    D. affect others until symptoms occurs
    A
  40. What is the only certain way to prevent backflow?

    A. Air gap
    B. Floor drain
    C. Vacuum-breaker
    D. Cross-connection
    A
  41. When should employees receive food safety training?

    A. Only when hiring a new employee without foodservice experience
    B. When hired, and then periodically after that
    C. When a new FDA Food Code comes out
    D. Only when they request it
    B
  42. On-the-job training works best for

    A. new employees
    B. experienced employees
    C. individuals or small groups
    D. temporary workers
    C
  43. TSC food must be reheated to what tempetature for 15 seconds within 2 hours

    A. 135°F
    B. 145°F
    C. 155°F
    D. 165°F
    D
  44. To work with food, a foodhandler withy a hand wound must

    A. bandage the wound and wear a single-us glove
    B. bandage the wound and limit contact with food
    C. wash hands and bandage the wound
    D. apply ointment and a bandage
    A
  45. How can managers play a key role in promoting good personal hygiene?

    A. Providing hand lotion at handwashing stations
    B. Providing comfortable break rooms
    C. Modeling proper behavior at all times
    D. Allowing periodic bare-handed contact with food
    C
  46. What do time-temperature indicators do?

    A. Measure temperature through a probe with a sensor at the end
    B. Measure the length of time that food should be cooked
    C. Show if food has been cross-contaminated during preparation
    D. Show if food has been time-temperature abused during shipment
    D
  47. What is one way food should NEVER be thawed?

    A. In a microwave
    B. At room temperature
    C. In a cooler
    D. As part of the cooking process
    B
  48. What is the minimum internal cooking temperature for poultry?

    A. 135°F
    B. 145°F
    C. 155°F
    D. 165°F
    D
  49. What is the first step in developing a HACCP plan?

    A. Indentify corrective acions
    B. Conduct a hazard anaylsis
    C. Establish monitoring procedures
    D. Determine critical control points
    B
  50. Which type of pathogen is hepatitis A?

    A. Virus
    B. Bacteria
    C. Parasite
    D. Fungi
    A
  51. Where is the only place a foodborne virus can reproduce?

    A. Acidic food
    B. Person's intestines
    C. Food containing protein
    D. TCS food
    B
  52. What is an infrared (laser) thermometer used to measure?

    A. Air temperature
    B. Liquid temperature
    C. Internal temperature
    D. Surface temperature
    D
  53. A training need is a

    A. measurable knowledge, skill, or ability
    B. gap between what an employee knows and what an employee needs to know
    C. process used to assess students of varying abilities & experience
    D. structured sequence of events that leads to learning
  54. Which is a sign of rodent infestation?

    A. Strong, oily odor
    B. Black specks that look like blac pepper
    C. Pile of soft materials in a corner
    D. Shiny, capsule-shaped egg cases
    C
  55. Hot TCS Food that has been held below 135°F for over 4 hours should be

    A. reheated to 165°F for 15 seconds
    B. thrown out immediately
    C. mixed with other hot food
    D. eaten within 2 hours
    B
  56. What is the purpose of Material Safety Data Sheets (MSDS)?

    A. Inform employees of safe use and hazards associated with chemicals used in the operation
    B. Provide information on potentially dangerous machinery used in the kitchen
    C. Monitor the quantity of cleaning materials used on each shift
    D. To inform customers about the risks of TCS food
    A
  57. What is the FDA Food Code?

    A. The federal government's recommendations for foodservice sanitation regulations
    B. A law requiring disclosure of all food additatives used in food preparation on-site
    C. Directory of common food allergens and chemical toxins
    D. Categorical listings of TCS food
    A
  58. A package of flour that arrives on the receiving dock with signs of dampness on the bag should be

    A. rejected and returned to the supplier
    B. accepted and placed in dry storage
    C. dried throughly before use
    D. stored in a cooler at 41°F or lower
    A
  59. What action should a manager take when a foodhandler reports being diagnosed with shigellosis?

    A. Keep the foodhandler away from duties that involve food
    B. Send the foodhandler home, and then call the local regulatory authority
    C. Make sure the foodhandler is supplied with disposable gloves
    D. Make sure the foodhandler washes hands often
    B
  60. What happens when the when the water temperature in a high-temperature dishwashing machine is too high?

    A. Spray nozzles become clogged
    B. Items are sanitized for too long
    C. detergent is left on dishes
    D. The water vaporizes before items can be sanitized
    D
  61. When receiving a delivery of food for an operation, it is important to

    A. inspect only the TCS food
    B. store it immediately & inspect it later
    C. inspect all food immediately before storing it
    D. stack the delivery neatly and inspect it within 12 hours
    C
  62. To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength

    A. rinse it from the surface and then apply it a second time
    B. test the surfce first to confirm that there are no pathogens
    C. use a test kit to check the sanitizer's concentration when mixing it
    D. heat it to the temperature recommended by the manufacturer
    C
  63. Cold TCS food must be received at what internal temperature?

    A. 32°F
    B. 41°F
    C. 50°F
    D. 55°F
    B
  64. What is the minimum internal cooking temperature for TCS food cooked in a microwave?

    A. 135°F
    B. 145°F
    C. 155°F
    D. 165°F
    D
  65. What is the calibration nut on a bimetallic stemmed thermometer used for?

    A. Keep it accurate
    B. Mark its sensing area
    C. Measure air temperature
    D. Measure temperature through glass
    A
  66. A foodhandler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong?

    A. The foodhandler labeled read-to-eat food
    B. The foodhandler did not use th FIFO method
    C. The foodhandler did not place the patties at eye level
    D. The foodhandler did not store ready-to-et food above raw food
    D
  67. If a food-contact surface has been soiled, what three actions must be performed before it can be used again?

    A. Wiped, rinsed, stored
    B. Cleaned, rinsed, air-dried
    C. Cleaned, rinsed, sanitized
    D. degreased, scrubbed, rinsed
    C
  68. What is the maximum acceptable receiving temperature for fresh poultry?

    A. 35°F
    B. 41°F
    C. 45°F
    D. 50°F
    B
  69. Labels on containers of ready-to-eat TCS food that was preppe on site must include the

    A. ingredients
    B. potential allergens
    C. reheating instructions
    D. date that the food should be sold
    D
  70. How should a prep table be sanitized?

    A. Spray with a cleaning solution, and then wipe with a sanitized cloth
    B. Spray with a sanitizing solution, rinse with clean water, and then dry
    C. Brush off loose dirt with a clean cloth, and then wipe or spray with a sanitizing solution
    D. Clean with a cleaner, rinse the surface, and then sanitize the surface
    D
  71. If a food-contact surface is in constant use, how often must it be cleaned & sanitized?

    A. Every 4 hours
    B. Every 6 hours
    C. Every 8 hours
    D. Every 10 hours
    A
  72. What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?

    A. Use the ice-point method
    B. Use an infrared thermometer on the container
    C. Place a probe on the surface of the food and wait 15 seconds
    D. Insert the thermometer stem or probe into the thickest part of the product
    D
  73. Wht is the one factor that affects the growth of microoganisms in food?

    A. Leanness
    B. Density
    C. Ripeness
    D. Acidity
    D
  74. What is the correct procedure for washing hands?

    A. Wet hands and arms with water at least 41°F. Apply soap. Vigorously scrub hands and arms. Apply a hand antiseptic. Dry hands.
    B. Wet hands and arms with water at least 41°F. Apply soap. Vigorously scrub hands and arms. Rinse hands and arms. Dry hands and arms.
    C. Wet hands and arms with water at least 100°F. Apply soap. Vigorously scrub hands and arms for 10 to 15 seconds. Rinse hands and arms. Dry hands and arms.
    D. Wet hands and arms with water at least 100°F. Apply soap. Vigorously scrub hands and arms. Apply a hand antiseptic. Dry hands and arms.
    C
  75. How should foodhandlers keep their fingernails?

    A. Short and unpolished
    B. Long & unpolished
    C. Long & painted with nail polish
    D. Short & painted with nail polish
    A
  76. A foodhandler who spends an entire shift deboning chicken should change gloves

    A. after 1 hour, because the gloves may attract build-up of pathogens quickly
    B. every 4 hours during continual use, and more often if needed
    C. at the end of the shift, when working on a single task
    D. every 6 hours, to avoid wasting gloves
    B
  77. What is the key to limiting bacterial growth?

    A. Controlling time & temperature
    B. Evaluating the menu selection
    C. Managing personal hygiene
    D. Using food additives
    A
  78. When taking the orders of customers with food allergies, a server should

    A. fully describe each menu item to customers who ask, including any "secret" ingredients
    B. fully describe the symptoms of an allergic reaction to customers before they order
    C. tell customers when they arrive that the food may cause allergic reactions
    D. tell customers with food allergies that they will not be able to receive service
    A
  79. Why should food NOT be stored in a galvanized container?

    A. The food will spoil quickly
    B. The food will not be stored at the right temperature
    C. acids in the food can leach zinc into the food
    D. Acids in the food can cause the container to rust
    C
  80. Food should be cooled from 135°F to 70°F within ____ hours, and then from 70°F to 41°F within ____ hours.

    A. 2,4
    B. 3,4
    C. 3,6
    D. 4,2
    A

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